Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potato

Enjoy a vibrant power bowl featuring tender cooked lentils and fluffy quinoa, complemented by sweet roasted sweet potato, crispy tofu, roasted chickpeas for crunch, and a refreshing bed of baby spinach. This bowl brings a harmony of textures and flavors, perfect for a fulfilling meal any time of day.

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NUTRITION

552kcal
Protein
34.9g
Fat
10.4g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (99g)

1/2 cup cooked quinoa (92g)

100g roasted sweet potato

150g crispy firm tofu

70g roasted chickpeas

1 cup baby spinach (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and dice the sweet potato into 1-inch cubes. Toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Rinse and dry chickpeas; toss them lightly with olive oil, smoked paprika, salt, and cumin, then spread on another baking sheet.

  • 4

    Roast the sweet potato cubes and chickpeas in the oven. Check after 20-25 minutes until the sweet potato is tender and the chickpeas are crispy.

  • 5

    Meanwhile, press the firm tofu to remove excess moisture. Cut into cubes and pan-fry in a non-stick skillet with a small amount of oil over medium heat until all sides are golden and crispy.

  • 6

    In a large bowl, combine the cooked lentils, quinoa, and baby spinach.

  • 7

    Add the roasted sweet potato, crispy tofu, and roasted chickpeas into the bowl.

  • 8

    Gently toss all ingredients together. Adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired before serving.

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potato

Enjoy a vibrant power bowl featuring tender cooked lentils and fluffy quinoa, complemented by sweet roasted sweet potato, crispy tofu, roasted chickpeas for crunch, and a refreshing bed of baby spinach. This bowl brings a harmony of textures and flavors, perfect for a fulfilling meal any time of day.

NUTRITION

552kcal
Protein
34.9g
Fat
10.4g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (99g)

1/2 cup cooked quinoa (92g)

100g roasted sweet potato

150g crispy firm tofu

70g roasted chickpeas

1 cup baby spinach (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and dice the sweet potato into 1-inch cubes. Toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Rinse and dry chickpeas; toss them lightly with olive oil, smoked paprika, salt, and cumin, then spread on another baking sheet.

  • 4

    Roast the sweet potato cubes and chickpeas in the oven. Check after 20-25 minutes until the sweet potato is tender and the chickpeas are crispy.

  • 5

    Meanwhile, press the firm tofu to remove excess moisture. Cut into cubes and pan-fry in a non-stick skillet with a small amount of oil over medium heat until all sides are golden and crispy.

  • 6

    In a large bowl, combine the cooked lentils, quinoa, and baby spinach.

  • 7

    Add the roasted sweet potato, crispy tofu, and roasted chickpeas into the bowl.

  • 8

    Gently toss all ingredients together. Adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired before serving.